Monkfish The Monkfish is a very unique-looking fish. It has a long flat body with large eyes and mouth, and its tubular (worm-like) tail does not end in a traditional round or squared-off tip, but instead, it looks like it's been cut off or broken. It also has many fin rays and small spines on its head and pectoral fins. A strange-looking fish that is firm textured and has delicious tasting meat, similar to that of lobster or chicken.
An average size Monkfish will weigh from 6 to 12 pounds, providing many long-tail filets when the firm fleshy tail section is cut and removed from the body of the fish. When buying monkfish try to purchase tail meat only, leaving the rest of the head and body for use in making fish stock.
Monkfish is a grey-black color on top becoming white on the bottom through to the tail section. The eyes are dark purple and protrude from its face which has many sharp little teeth that look like human molars. Monkfish have long pectoral fin rays, which provide the fish with the ability to 'walk' on the ocean floor.
Monkfish are mostly caught in deep water (600m+), where they are found scavenging for small crustaceans and fish. The skin is covered with sharp spines that can inflict painful wounds if not handled correctly. When buying monkfish try to purchase tail meat only, leaving the rest of the head and body for use in making fish stock. Monkfish is a delicious, firm-textured white-fleshed fish with a lobster/chicken flavor. It can be cooked by moist heat methods such as braising or poaching.
The tail is fan-shaped and oval-shaped. The tail is wider than the head and body combined such that when it is cut from the fish, the tail will look much larger than the rest of the fish.
Ranging in price because of its availability due to overfishing, Monkfish tails at their best should be firm and slightly hard with a slightly metallic smell as if it was just pulled from the sea. Monkfish tails should never be soft, slimy, yellowish or have a fishy taste and odor.
Global monkfish production
Monkfish is a popular seafood dish around the world. It is often considered a delicacy, and its white flesh is prized for its firm texture and mild flavor. Monkfish is usually sold whole, with the head and tail still attached. The skin of the fish is usually removed before cooking.
There are several methods of cooking monkfish, but the most common is to bake or grill it. Monkfish can also be fried, sautéed, or stewed. It is important not to overcook monkfish, as it can become tough and rubbery.
Monkfish is native to the waters off the coast of northern Europe and western Russia. It is also found in the Mediterranean Sea and the Atlantic Ocean. Today, monkfish are harvested from all over the world, with the largest catches coming from Canada, Iceland, Japan, and the United States.
Monkfish has been a popular seafood dish for centuries. It was once considered a poor man's food, but its popularity has grown in recent years as its unique flavor and texture have been discovered by more people. Monkfish is now considered a delicacy and is often served in upscale restaurants.